Indo-Asian Coconut Curry Meets All-American Milk-Fed Veal!! ! #ReVEALingExcellence

Nothing nourishes the soul quite like a rich, meaty, warm bowl of home made stew. So when we were presented with the opportunity to showcase Cedar Spring’s high quality Veal with an ingenious recipe, how could we resist? Needless to say we relied on our Indian heritage and picked the “Ethnic” category.

Our inspiration and ultimate goal was to highlight the sweet, subtle nuances of Cedar Springs veal while embracing our obsession with Indian-Asian spices. Voila – Stew of our dreams! Tender veal slow-cooked with potatoes and snap peas, basking in a luscious broth of coconut milk, star anise, cinnamon, and curry leaves, are you drooling yet?

Veal Stew with Coconut Milk & Asian Spices

The beauty of this exquisite recipe is it’s versatility and nutritiousness without compromising divine flavors. Add some extra chilies if spices tickle your fancy or like me, keep it on the sweeter side with star anise and cinnamon. Either ways, extra lusciousness is ensured!! Fresh vegetables, herbs, and coconut add up to a healthy and nutritious meal. Throw in your favorite or freshest vegetables – green beans, mushrooms, asparagus. Whatever that tickles your palate. Curry leaves or Thai Basil are intensely aromatic, one ingredient that shines through and should not be substituted.

Veal Stew


  • 1 lb Cedar Springs Veal Shoulder Blades, diced into 1″ chunks
  • 3 large potatoes (Yukon Gold or Fingerling), diced into 1″ chunks
  • 1 large red onion or 4 large shallots, sliced thin
  • 8 oz fresh snap or sugar peas
  • 2 large carrots, peeled, diced into 1″ chunks
  • 2 star anise pods, 4-6 green cardamom, 1 stick cinnamon (wrapped in muslin cloth)
  • 2 stalks fresh curry leaves or Thai basil (local Asian grocery store)
  • 2-4 fresh small green chilies or 1 Thai chili
  • 1 16oz coconut can
  • 3 cups water
  • Salt to taste


  1. Saute the veal meat with bones in a heavy based casserole until reddish brown with 2 tablespoons ghee or canola oil. Remove from pan.
  2. In the same pan, saute onions, curry/basil leaves, chilies, spices wrapped in muslin until soft and translucent.
  3. Add potatoes, carrots, browned veal, 3 cups of water, and salt. Bring to boil on high heat, reduce to lowest temperature, slightly covered with lid and simmer for 1 hour.
  4. Add snap peas and coconut milk and simmer for 10 minutes.
  5. Serve hot with Basmati rice or spongy bread for sopping the silky broth.

Cedar Springs Veal

As the only vertically integrated and producer-owned lamb and veal company in the U.S., Mountain States Rosen (MSR) oversees quality control from feed to processing and delivery. Providing a yearlong supply of fresh, high-quality, high-integrity products as a result of more than 65 combined years of dedication, industry expertise and solid relationships up and down the supply chain.

Cedar Springs Veal are raised on family-owned farms in the Eastern United States. Farmers are dedicated to raising the highest quality, healthiest calves in accordance with safe and responsible raising standards. Cedar Springs American Veal calves are fed a specially-developed, nutrient-rich diet. A USDA Choice program ensures the product is minimally processed without artificial ingredients. Fork-tender and mild, it is infinitely compatible with delicate sauces.

Until next time, have a delicious day!!

Cedar Springs Veal LogoDisclaimer: Cedar Springs Veal was provided by Mountain Rosen in collaboration with Yummie Nation. Recipe, photographs, and opinions are my own.

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